3/4cupMilletsI used mixed millets - Kodo, Barnyard, Foxtail, Little millet.
2Cucumbers, finely diced
2Carrots, finely diced
1BeetrootBoiled and finely diced
Salad greens, Microgreens
1tbsp Apple cider vinegar
3tbspExtra virgin Olive oil
Salt & Pepper to taste
Pumpkin seeds, Pine nuts, Feta cheese
Rinse and soak the lentils for 10/15 mins. Boil them in plenty of water with salt to taste in a saucepan. These should be done in about 15/20 mins. You want the lentils cooked, but not mushy. Rinse in cold water and drain well.
Rinse and soak millets for 10-15 minutes. Cook the millets like you would cook rice - Use 1.5 cups of water for 1 cup of millets. Do add 1/2 tsp salt to the water.Use 2 cups of water for 1 cup of millets, in case your millets aren't soaked.These should be done in about 15 -20 mins. Fluff up the cooked millets with a fork and let cool.
In the meanwhile, put all the dressing ingredients in a little bowl and whisk them well.
In a large bowl, combine the dressing with the salad ingredients. Taste and adjust the seasoning. Let the salad rest in the refrigerator for an hour or so, for the flavors to develop.
Serve on a bed of salad greens. Top with microgreens, Feta cheese, pine nuts, and pumpkin seeds.